Chicken Pad Thai

INGREDIENTS

• 3 ounce Chicken Sliced Raw Thin, Mongolian Style

• 3 ounce Passport Global Flavors Pad Thai Sauce (7175)

• 1 tsp Garlic Cloves chopped

• .5 ounce Chopped Peanuts Or Sunflower seeds

• 1.5 ounce Beansprouts

• 2 tsp Scallions

• 1 Scrambled Egg chopped

• 1/4 Lime

• 4 ounce Rice Stick Noodles, cooked (75033)

• 2 ounce Red Pepper Julienned

DIRECTIONS

1. In Sauce Pan, add the Sauce and Garlic, and then the Chicken and cook until 165 degrees internally.

2. Add the Egg, Noodles, Sprouts and Pepper and heat through.

3. Place in the Container.

4. Top with the Nuts or Seeds and the Lime and Scallions.